Ingredients
Scale
- 4 slices of rustic sourdough bread (or your favorite country-style bread)
- 2 tablespoons unsalted butter, softened (or olive oil for a lighter option)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced provolone cheese
- 1 teaspoon fresh thyme leaves (optional, but adds a lovely aroma)
- 1 garlic clove, peeled and halved (for rubbing the bread)
- Salt and freshly ground black pepper, to taste
If you’re looking for substitutions, feel free to swap the cheddar for Gruyère or fontina for a nuttier flavor. If you prefer a vegan or dairy-free version, plant-based cheeses and vegan butter work well, though the melt and flavor will vary slightly. The key is quality bread and cheese that melts beautifully—that’s what makes this sandwich sing.
Instructions
- Start by preheating a heavy skillet or cast-iron pan over medium heat. This ensures even browning and a perfectly crisp crust, just like the ones I remember from my grandmother’s old skillet.
- While the pan warms, lightly butter one side of each slice of bread. If you want that extra hint of garlic, rub the cut side of the garlic clove over the buttered bread gently—this simple trick adds a subtle depth without overpowering the cheese.
- Place two slices of bread, buttered side down, on a clean cutting board. Evenly distribute the shredded cheddar, mozzarella, and provolone over each slice. Sprinkle fresh thyme leaves if using, and season lightly with salt and pepper. Top with the remaining bread slices, buttered side up.
- Transfer the sandwiches carefully to the hot skillet. Cook for about 3-4 minutes on the first side, pressing gently with a spatula to encourage even toasting and melting. You’ll know it’s ready to flip when the bread is golden brown and crisp.
- Flip the sandwiches and cook for another 3-4 minutes on the other side. If your cheese isn’t quite melted through, lower the heat slightly and cover the pan for a minute or two. This mimics the gentle warmth of a traditional Italian kitchen where slow, patient cooking is key.
- Once the cheese is melted and the bread is perfectly toasted, remove the sandwiches from the pan. Let them rest for a minute before slicing—this helps the cheese settle just enough to avoid an oozy mess but keeps it delightfully gooey inside.
- Slice the sandwich diagonally to reveal the beautiful, melted heart of cheese inside, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
